C.A.S.T.- Recipes

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•2 1/2 - 3 lbs. red potatoes
•1 12 oz. jar of pickled asparagus (such as Hogue Farms) with juice
•1 tsp. each lemon pepper, salt, and sugar
•2 tsp. dry dill
•1/8 tsp. tarragon
•1 tbs. French mustard
•4 tbs. oil
•5 small onions chopped
•1/2 reb bell pepper chopped
•Garlic pepper to taste

Boil potatoes and cook until tender. Set aside to cool.

Marinade: Mix 3/4 juice from asparagus, add sugar, lemon pepper, garlic, salt, tarragon, mustard and oil.

Drain rest of juice from asparagus and cut asparagus into bite size pieces. Add asparagus to marinade, onions and red pepper. Cut potatoes into bite size pieces and fold into marinade.

Best if made early in the day orone day before.

Serves 8

Recipe from:
Hogue Farms
P.O. Box 31
Prosser, WA 99350
509-786-4457